As for secondary, wait until your airlock bubbles slow down to 1 a minute at least then I would DEFINATELY secondary that thing. Give the yeast a chance to consume some of their own by-products and diacetyl.

Yea, I was surprised myself. The temperature was a constant 70F and there was almost no sign anymore of any fermentation (>3mins+ for one bubble). I just racked it for secondary fermentation and will let it sit for another week.